The effect of pressure cooking on the microstructure and expansion of fish cracker ('keropok')
The effect of pressure cooking on microstructure of wheat and tapioca starch in keropok gel and expansion of fried keropok slices were studied. The morphology of the starch granules in the keropok gel at different steaming temperature was examined using scanning electron microscopy (SEM). Linear exp...
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| Format: | Article |
| Language: | English |
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Food and Nutrition Press
2001
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| Online Access: | http://psasir.upm.edu.my/id/eprint/116750/ http://psasir.upm.edu.my/id/eprint/116750/1/116750.pdf |
| _version_ | 1848867082340401152 |
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| author | Kyaw, Z.Y. Cheow, C.S. Yu, S.Y. Dzulkifly, M.H. |
| author_facet | Kyaw, Z.Y. Cheow, C.S. Yu, S.Y. Dzulkifly, M.H. |
| author_sort | Kyaw, Z.Y. |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The effect of pressure cooking on microstructure of wheat and tapioca starch in keropok gel and expansion of fried keropok slices were studied. The morphology of the starch granules in the keropok gel at different steaming temperature was examined using scanning electron microscopy (SEM). Linear expansion of keropok made with wheat starch increased with increasing steaming temperature, but that of keropok made with tapioca starch decreased with increasing steaming temperature. The linear expansion results correlate with the sensory evaluation of the products. fs25. |
| first_indexed | 2025-11-15T14:30:50Z |
| format | Article |
| id | upm-116750 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:30:50Z |
| publishDate | 2001 |
| publisher | Food and Nutrition Press |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1167502025-07-04T08:23:12Z http://psasir.upm.edu.my/id/eprint/116750/ The effect of pressure cooking on the microstructure and expansion of fish cracker ('keropok') Kyaw, Z.Y. Cheow, C.S. Yu, S.Y. Dzulkifly, M.H. The effect of pressure cooking on microstructure of wheat and tapioca starch in keropok gel and expansion of fried keropok slices were studied. The morphology of the starch granules in the keropok gel at different steaming temperature was examined using scanning electron microscopy (SEM). Linear expansion of keropok made with wheat starch increased with increasing steaming temperature, but that of keropok made with tapioca starch decreased with increasing steaming temperature. The linear expansion results correlate with the sensory evaluation of the products. fs25. Food and Nutrition Press 2001 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/116750/1/116750.pdf Kyaw, Z.Y. and Cheow, C.S. and Yu, S.Y. and Dzulkifly, M.H. (2001) The effect of pressure cooking on the microstructure and expansion of fish cracker ('keropok'). Journal of Food Quality, 24 (3). pp. 181-194. ISSN 0146-9428 https://onlinelibrary.wiley.com/doi/10.1111/j.1745-4557.2001.tb00601.x 10.1111/j.1745-4557.2001.tb00601.x |
| spellingShingle | Kyaw, Z.Y. Cheow, C.S. Yu, S.Y. Dzulkifly, M.H. The effect of pressure cooking on the microstructure and expansion of fish cracker ('keropok') |
| title | The effect of pressure cooking on the microstructure and expansion of fish cracker ('keropok') |
| title_full | The effect of pressure cooking on the microstructure and expansion of fish cracker ('keropok') |
| title_fullStr | The effect of pressure cooking on the microstructure and expansion of fish cracker ('keropok') |
| title_full_unstemmed | The effect of pressure cooking on the microstructure and expansion of fish cracker ('keropok') |
| title_short | The effect of pressure cooking on the microstructure and expansion of fish cracker ('keropok') |
| title_sort | effect of pressure cooking on the microstructure and expansion of fish cracker ('keropok') |
| url | http://psasir.upm.edu.my/id/eprint/116750/ http://psasir.upm.edu.my/id/eprint/116750/ http://psasir.upm.edu.my/id/eprint/116750/ http://psasir.upm.edu.my/id/eprint/116750/1/116750.pdf |